Monday, July 25, 2011

Gazpacho is nice but red pepper soup is even better...

I was a bit skeptical at first but trust me, this is really a great recipefor hot summer days.You just need a few red peppers, 2 tomatoes + 2 potatoes,and the result is a wonderful refreshing summer soup.Bon appétit !

Grill the red peppers in the oven during 30/45 mn. Peel them. Cook the potatoes.Put the tomatoes in boiling water for 2 mn to peel them. Mix all ingredients withsugar and 2 glasses of the potatoes cooking water. Add salt and pepper.If you add some broad beans, boil them to peel them.Serve with a dash of olive oil and coriander sliced very thinly.

My little tip :the recipe doesn't specify it but this soup is better chilled. As it thickenedwhile staying in the fridge, I added a few ice cubes to make it lighter,just like with gazpacho.

A big thank you to Françoise Pialoux of Les Terrasses restaurant at Ibizafor this recipe, via Côté Sud june/july 2007